This is a rich cocktail sauce, laced with butter but made spiky with vinegar and horseradish. Make it as hot as you like and serve it warm or cold. It is a natural partner for poached, grilled, or otherwise cooked shrimp.
Recipe information
Yield
makes about 1 cup
Ingredients
1
cup ketchup
1
tablespoon vinegar
3
tablespoons butter
2
tablespoons prepared horseradish, or to taste
Need to make a substitution?
Preparation
Combine the ketchup, vinegar, and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts. (At this point, you can keep the sauce warm for an hour—but make the heat as low as possible.) Add horseradish to taste.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.